Tuna Salad with Grapes and Lemon Tarragon Dressing

RH Staff

Yield: 3 quarts prepared salad.

1 extra-large can (4 lb., 2 1⁄2 oz.) solid white tuna, drained
11⁄2 lb. red California seedless grapes, halved
1⁄2 lb. toasted walnuts, chopped
2 cups diced celery
1 cup diced yellow onion
5 hard-boiled eggs, peeled and chopped
2 cups Lemon Tarragon Dressing (recipe follows)

Lemon Tarragon Dressing (yields 1 quart):
4 cups mayonnaise
1⁄4 cup finely grated lemon zest
1⁄4 cup lemon juice
1⁄4 cup tarragon vinegar
1 Tbsp. dried tarragon leaves, crushed
1 tsp. ground black pepper

In a large bowl, gently break up, but do not mash, the drained tuna. Add grapes, walnuts, celery, onion and egg. Stir to mix. Add dressing and combine until evenly moistened. keep chilled in a covered container until ready to make sandwich.

For Lemon Tarragon Dressing: Combine all ingredients in a large bowl. Store in the refrigerator in a tightly covered container for no longer than one week.

California Table Grape Commission